Round and round: taro meatballs(tuan tuan yuan yuan yu ni rou wan zi )

Round and round: taro meatballs

Introduction:

"There are many kinds of meatballs, but my favorite is taro meatballs. The meatballs made of meat foam and starch are hard, but with taro, the meatballs become soft and smooth, just like a family. No meat will lose flavor, no starch will not stick, no taro will not be soft and smooth. Today, this one is steamed. In fact, the soup is softer and smoother, and tastes better. Mixing meat and starch with taro paste also means "to be with you". It's like a family of three who are united, round and never give up. Although my meatballs are not good-looking, their taste is not inferior to that of any meatballs. It's just like my family, although they don't have the bright and beautiful conditions, they live happily. "

Production steps:

Step 1: get all the materials ready.

Step 2: wash the taro, steam it in a pressure cooker and cook for another five minutes.

Step 3: Chop lean meat into mud, add salt, chicken essence and sweet potato powder.

Minced meat in the minced meat, the fourth step: add proper amount of cooking wine into the meat paste, and evenly mix the meat paste with the sweet potato flour.

Step 5: the taro is boiled and peeled, and put in the mashed meat.

Step 6: when the taro is hot, use your hands to make taro paste, and then fully mix it with the meat paste.

Step 7: put the taro paste into the steamer.

Step 8: Boil the water in the pot, put the steamer into the pot and steam over medium heat for 15 minutes.

Materials required:

Taro: right amount

Moderate amount of lean pork

Sweet potato starch: right amount

Wolfberry: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: make this ball taro mud should be more, so that the ball out of soft, taste better.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Tuan Tuan Yuan Yuan Yu Ni Rou Wan Zi